Tag Archives: Bouchon Beverly Hills

Show 337, August 17, 2019: Greg Rowen, Managing Partner, Foundation 10 Creative, Palm Springs

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Greg Rowen of Foundation 10 CreativeSeasoned hospitality veteran Greg Rowen oversees the restaurants for Foundation 10 Creative as Managing Partner. In San Francisco he was previously General Manager of Traci des Jardins’ acclaimed Jardiniere and later the opening General Manager for Thomas Keller’s Bouchon Beverly Hills.

“Mr. Lyons is the newest addition to the F10 family, opened in 2015 as a reimagining of Lyons English Grille. We’ve taken steak and created a “New Classic” giving it a conscientious modern update, with a menu that puts local, small farms first.”

“Our grand dining room is pure old Hollywood glamour with a steak-centered menu boasting infinite sides and the kind of table side service that instantly transports you to a by gone era. Our classic cocktail hideaway, Seymour’s, offers something a little more relaxed, where you can savor a true classic cocktail or something seasonal and new. Mr. Lyons is steak done right!”

We’ll chat with Greg about the revitalization and repositioning of Mr. Lyons Steakhouse. There is more on the plate there than just another premium steakhouse.

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Show 182, July 30, 2016: LA International Wine Competition

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Jim PalmerFor 77 years, the Los Angeles International Wine Competition has showcased the finest domestic and international vintages through a wine-tasting event that is widely considered to be one of the most prestigious in the United States. The winning wines are available for tasting at the upcoming L.A. County Fair.

Malibu winemaker Jim Palmer Vineyards scored an impressive 98 point rating from the judges for his 2014 Pinot Noir earning a Gold Medal. Palmer’s wine bested 3000 plus entries from around the Globe. He’s our guest along with Master Sommelier Michael Jordan, the Competition Chairman.

Judged in May using a point system, the wine competition saw 3,010 international wines tasted. Many varietals and price ranges were represented, with the point system acknowledging each varietal’s special attributes and providing a level of precision in the competition’s wine ranking systems, a benefit for the competition and wine enthusiasts.

Wines were tasted by an international panel comprised of judges ranging from Master Sommeliers to chefs to wine writers. There were a total of 168 Best of Class Awards, 572 Gold Medal Awards, 1,271 Silver Medal Awards and 736 Bronze Medal Awards.

“The wonderful thing about our competition is that you’ll find something for everyone among the winners,” said competition chairman Michael Jordan, Master Sommelier, Certified Wine Educator and director of global key accounts with Jackson Family Fine Wines. “From the complex with a higher-price point for the experienced palate to wonderful lower-price point wines for the novice, our winners represent a variety of wines.”

Jim Palmer points out there is a (not well known) rich history of wine-making in Los Angeles prior to Prohibition (which then put most L.A. wineries out of business.) He recommends the book, Los Angeles Wine: A History from the Mission Era to the Present by Stuart Douglas Byles.

Jim’s current wine releases are available for tasting and purchase at Cornell Winery and Tasting Room on Mulholland Highway in Agoura. You can also find his wines on the lists at Spago Beverly Hills and Bouchon Beverly Hills.

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Show 138, September 12, 2015: Show Preview with Guest Host William Lewis & Executive Producer & Co-Host Andy Harris

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Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe always elegant William Lewis, Managing Partner and Sommelier of The Winery Restaurant & Wine Bar in Tustin and Newport Beach is today’s special Guest Host.

Next a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside for Notre Dame football a little early at 11:30 a.m.

The Bluenose is a classic hotel property located in scenic Bar Harbor, Maine at the gateway to Acadia National Park. The adjacent Looking Glass Restaurant offers superb local fare with an incredible view of the bay. Property General Manager & Co-Owner Jim Ash and Executive Chef Matt McPherson are our guests.

Ment’or BKB Foundations’ 2015 Young Chef Competitions series debuted at Bouchon Beverly Hills on August 27th. Chef Philip Tessier (formerly the Executive Sous Chef of The French Laundry and Head Coach for the Bocuse d’Or Team USA for 2017) joins us to talk about the competition.

The Long Beach run of the CANstruction Competition benefiting Food Finders is back on Sept. 17th. Five talented teams of architects and designers build incredible structures made out of 2,000 plus cans of food. After the judging all of the food is donated to Food Finders, a Long Beach–based Food Bank. Representing Environ Architects (one of the competing teams) partnered with California Resources Corporation is Vice President Willetta McCulloh. She is our guest to discuss CANstruction.

The Joy of Sake Festival comes to Las Vegas for the first time on Saturday, September 19th from 7 to 10:00 p.m. at Caesars Palace. It celebrates the world’s finest sakes. Organizer Chris Pearce gives us all the 411.

Chef Barbara Lynch, a James Beard Award-winner, is a celebrated chef in Boston. Her Barbara Lynch Gruppo enterprise owns multiple highly-regarded restaurant properties there. One of the newest is Sportello (Italian for “counter service”), a modern interpretation of the classic diner. It’s trattoria –inspired Italian dishes for lunch and dinner. Chef de Cuisine David Cavilla is our guest.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 138, September 12, 2015: ment’or BKB Foundation’s 2015 Young Chef Competitions

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philip-tessierThe ment’or BKB Foundation debuted its 2015 Young Chef Competition Series in Los Angeles on Sept. 27th at Bouchon Beverly Hills. Other upcoming dates will be in Chicago, Houston and New York City. Four chefs between the ages of 22 to 27 compete on a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. The team placing second receives $5,000.

Culinary greats from the distinguished ment’or Culinary Council are on hand in each city to judge the competition, a ticked event with all the proceeds hoping to support the Foundation. In Los Angeles Alan Wong (Alan Wong’s) flew in all the way in from Honolulu to be a judge!

Skylar Stover, the Commis for Team USA at the 2015 Bocuse d’Or International Culinary Competition in Lyon, was the winner at Bouchon Beverly Hills. The next leg of the competition is Chicago on Sept. 17th.

Culinary Council member Chef Philip Tessier, formerly the Executive Sous Chef of The French Laundry in Yountville is our guest. Chef Philip is also the Team USA Head Coach for the 2017 Bocuse d’Or international culinary competition. Chef Philip was the Silver Statue Winner for Bocuse d’Or Team USA in 2015. This was a prestigious first for the United States.

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September 12: William Lewis, Looking Glass, Philip Tessier, CANstruction Competition, Joy of Sake, Sportello

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Podcasts

Segment One: Show Preview with Guest Host William Lewis & Executive Producer & Co-Host Andy Harris
Segment Two: Bar Harbor, Maine’s The Bluenose Hotel and The Looking Glass Restaurant
Segment Three: ment’or BKB Foundation’s 2015 Young Chef Competitions
Segment Four: CANstruction Long Beach 2015
Segment Five: The Joy of Sake Festival – Las Vegas
Segment Six: Barbara Lynch’s Sportello, Boston

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe always elegant William Lewis, Managing Partner and Sommelier of The Winery Restaurant & Wine Bar in Tustin and Newport Beach is today’s special Guest Host.

Next a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside for Notre Dame football a bit early at 11:30 a.m.

The Bluenose is a classic hotel property located in scenic Bar Harbor, Maine at the gateway to Acadia National Park. The adjacent Looking Glass Restaurant offers superb local fare with an incredible view of the bay. General Manager & Co-Owner Jim Ash and Executive Chef Matt McPherson are our guests.

Mentor BKB Foundations’ 2015 Young Chef Competitions series debuted at Bouchon Beverly Hills on August 27th. Chef Philip Tessier (formerly the Executive Sous Chef of The French Laundry and Head Coach for the Bocuse d’Or Team USA for 2017) joins us to talk about the competition.

The Long Beach run of the CANstruction Competition benefiting Food Finders is back on Sept. 17th. Five talented teams of architects and designers build incredible structures made out of 2,000 plus cans of food. After the judging all of the food is donated to Food Finders, a Long Beach–based Food Bank. Representing Environ Architects (one of the competing teams partnered with California Resources Corporation) is Vice President Willetta McCulloh. She is our guest to discuss CANstruction.

The Joy of Sake Festival comes to Las Vegas for the first time on Saturday, September 19th from 7 to 10:00 p.m. at Caesars Palace. It celebrates the world’s finest sakes. Organizer Chris Pearce gives us all the 411.

Chef Barbara Lynch, a James Beard Award-winner, is a celebrated chef in Boston. Her Barbara Lynch Gruppo enterprise owns multiple highly-regarded restaurant properties there. One of the newest is Sportello (Italian for “counter service”), a modern interpretation of the classic diner. It’s trattoria –inspired Italian dishes for lunch and dinner. Chef de Cuisine David Cavilla is our guest.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Looking Glass RestaurantThe Bluenose is a classic hotel property with a spa on a hilltop located in scenic Bar Harbor, Maine at the gateway to Acadia National Park. The adjacent Looking Glass Restaurant offers superb local fare for breakfast and dinner with an incredible view of Frenchman Bay. Its inviting patio deck is even pet-friendly.

Newly arrived Executive Chef Matt McPherson and property GM Jim Ash are following a vision to fill diners’ plates with locally caught seafood, Maine cheeses, meats raised in the area and in sustainable ways and fresh, local vegetables. Much of the produce comes from an on-site garden located just below the restaurant.

“I think the local movement is one of the most important things with food right now, where people are so disconnected with where they’re getting everything from,” Chef McPherson said. “People are used to the whole mass-quantity perfection, and that’s not really what food is. I think if we can get into the localized cooking and what food is supposed to be and kind of push that slowly, that’s the wave of the future.”

General Manager & Co-Owner Jim Ash and Executive Chef Matt McPherson are our guests.

philip-tessierThe ment’or BKB Foundation debuted its 2015 Young Chef Competition Series in Los Angeles on Sept. 27th at Bouchon Beverly Hills. Other upcoming dates will be in Chicago, Houston and New York City. Four chefs between the ages of 22 to 27 compete on a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. The team placing second receives $5,000.

Culinary greats from the mentor Culinary Council are on hand in each city to judge the competition, a ticked event with all the proceeds helping to support the Foundation.

Culinary Council member Chef Philip Tessier, formerly the Executive Sous Chef of The French Laundry in Yountville is our guest. Chef Philip is also the Team USA Head Coach for the 2017 Bocuse d’Or international culinary competition. Chef Philip was the Silver Statue Winner for Bocuse d’Or Team USA in 2015. This was a prestigious first for the United States.

Canstruction Long BeachThe Long Beach run of the CANstruction Competition benefiting Food Finders is back on Sept. 17th. This annual event now takes place in over 130 cities and was initiated by the Society for Design Administration (SAD) in 1992.

Five talented teams of architects and designers build incredible structures made out of 2,000 plus cans of food. After the judging all of the food is donated to Food Finders, a Long Beach–based Food Bank.

Awards are given for Best Use of Labels, Best Meal, Structural Ingenuity, Jurors’ Favorite, People’s Choice and Honorable Mentions.

This Year’s Theme: “Breakfast CAN Make a Difference!”

Representing Environ Architects (one of the competing teams) partnered with California Resources Corporation is Vice President Willetta McCulloh. She is our guest to discuss CANstruction.

“The concept behind Environ Architecture’s design lies in the nostalgic, whimsical nature that comes from our growing up with classic books reminiscent of our childhood. It draws inspiration from the children’s classic, Green Eggs & Ham. Changing our perception of breakfast to make it fun can propel us to be open minded for better meal choices.”

Chris PearceThe Joy of Sake Festival comes to Las Vegas for the first time on Saturday, September 19th from 7 to 10:00 p.m. at Caesars Palace. It celebrates the world’s finest sakes.

The Joy of Sake is the public tasting that follows the U.S. National Sake Appraisal, which is held in Honolulu every July. Brewers from every region in Japan enter their best junmai, ginjo and daiginjo labels, which are blind-tasted by judges from Japan and the U.S. The most exceptional win gold and silver awards. Festival-goers sample these outstanding entries, including over 200 labels which are not even available in the U.S.

For sake fans, there is no better scenario : over four hundred premium labels in peak condition, along with sake-themed appetizers from top restaurants in each city.

Organizer Chris Pearce gives us all the 411.

David CavillaChef Barbara Lynch (No 9 Park), a James Beard Award-winner, is a celebrated chef in Boston. Her Barbara Lynch Gruppo enterprise owns multiple highly-regarded restaurant properties there. One of the newest is Sportello (Italian for “counter service”), a modern interpretation of the classic diner. It’s trattoria –inspired Italian dishes for lunch and dinner.

Sportello’s casual, lively, Italian spirit is captured in the sleek, minimalist design of the cuisine – fresh pastas, creamy polenta, and simple soups – and in the supremely approachable, artisanal wine list created by Wine Director Cat Silirie.

Chef de Cuisine David Cavilla has spent his culinary career as a member of Barbara Lynch Gruppo having cooked at B&G oysters, The Butcher Shop, Stir, and now Sportello. Chef David is “excited about the opportunity to dive into a new setting along with a restaurant with a new identity.”

Chef de Cuisine David Cavilla is our guest.

Podcasts

Segment One: Show Preview with Guest Host William Lewis & Executive Producer & Co-Host Andy Harris
Segment Two: Bar Harbor, Maine’s The Bluenose Hotel and The Looking Glass Restaurant
Segment Three: ment’or BKB Foundation’s 2015 Young Chef Competitions
Segment Four: CANstruction Long Beach 2015
Segment Five: The Joy of Sake Festival – Las Vegas
Segment Six: Barbara Lynch’s Sportello, Boston

Show 123, May 23, 2015: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris

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Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

We’re always up for a premium juicy burger on the “SoCal Restaurant Show” and May is National Burger Month. We’re celebrating with Chef Christian Page (ex- Short Order) who lovingly revived the iconic (and fondly remembered) Cassell’s Burgers in Koreatown six months ago. To commemorate National Hamburger Day on May 28th Cassell’s is hosting a Total Steer Grind.

Memorial Day Weekend is a perfect time to savor a local craft beer.

We’re tapping the keg to preview the 7th Annual Pechanga Microbrew Festival and Chili Cookoff on Saturday, June 6th from 1:00 p.m. to 5:00 p.m. in Temecula. One of the participating craft breweries is the fast-growing Golden Road Brewing in Los Angeles and with a new brewery and tap room soon to be located across the street from Angel Stadium in Anaheim. The veteran, award-winning brewmaster for the future Orange County facility, Victor Novak is our guest.

Krystyn Navarro is the Chef de Partie at Thomas Keller’s Bouchon Beverly Hills. Last year she won the New Orleans competition for the prestigious Ment’or BKB Foundation’s Young Chef Competition Series. She is currently completing her stagiaire at [One] in Chapel Hill, NC. Applications (due by June 1st) are now open for the 2015 competitions in Chicago, Los Angeles, Houston and New York City. Krystyn Navarro joins us with all the needed 411.

When we last spoke with Celebrity Chef Eric Greenspan he was just about to compete on Food Network’s “Chopped – All-Stars Tournament,” Part 1 against Madison Cowan, Brian Malarkey and Art Smith. We’ll get updated on the results of that intense cook-off. Chef Eric was also about to launch a mysterious new seafood concept on what was previously the hidden back patio of The Foundry. That restaurant, now open, is Mare with a focus on fresh seafood priced at a great value. You enter through Greenspan’s Grilled Cheese. Chef Eric is with us to provide all the needed updates.

Before he went out on his own to open the popular Tar & Roses in Santa Monica in 2012, Executive Chef Andrew Kirschner was best known as Executive Chef and partner at Wilshire, also in Santa Monica.

Now Chef Kirschner is expanding the restaurant empire with the launch of the Santa Monica Yacht Club located a short walk away from Tar & Roses. Unlike Tar & Roses with its emphasis on the wood-burning grill the focus at SMYC is on seafood with small plates. Andrew Kirschner is our guest.

Don’t miss Chef Andrew Gruel’s new restaurant makeover series, “Say It To My Face” on FYI. An original episode is aired every Thursday evening with an encore episode thereafter. Check your local listings. On-line food reviewers confront restaurateurs with the shortcomings of their establishments. It’s then up to Chef Andrew and his colleague, Chef Anthony Dispensa, to coach the chef and restaurateur to achieve a much higher level of guest satisfaction when the on-line reviews return for another look! Sometimes it’s tough-love…

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 123, May 23, 2015: Ment’or BKB Foundation’s Young Chef Competition

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Krystyn Navarro and Daniel BouludKrystyn Navarro is the Chef de Partie at Thomas Keller’s Bouchon Beverly Hills. Last year she won the New Orleans competition for the prestigious Ment’or BKB Foundation’s Young Chef Competition Series. She is currently completing her stagiaire at [One] in Chapel Hill, NC. The nationally prominent Co-Executive Chefs there are Kim Floresca and Daniel Ryan.

Applications (due by June 1st) are now open for the 2015 competitions in Chicago, Los Angeles, Houston and New York City.

The Los Angeles competition is set for August 27th, 2015.

“Ment’or BKB Foundation is proud to host our 2nd annual Young Chef Competition series, designed to help find up and coming culinary leaders, identify future ambassadors for the culinary arts, and showcase the skill level and cuisine in America. These public competitions will take place in four different cities across the country. Young cooks will be asked to demonstrate their technical skills and creativity in a spirited and challenging contest.”

All chefs ages 22-27 who are currently eligible to work in the Unites States, and have at least 3 years of work experience, are invited to apply for the 2015 Young Chef Competition Series on the ment’or website.

Each 1st place team will receive a $10,000 prize, which the candidate may use towards a stage.

Krystyn Navarro joins us with all the needed 411.

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May 23: Christian Page, Victor Novak, Krystyn Navarro, Eric Greenspan, Andrew Kirschner

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Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Owner/Chef Christian Page, Cassell’s Hamburgers
Segment Three: Brewmaster Victor Novak, Golden Road Brewing Part One
Segment Four: Brewmaster Victor Novak, Golden Road Brewing Part Two
Segment Five: Ment’or BKB Foundation’s Young Chef Competition
Segment Six: Executive Chef/Proprietor Eric Greenspan of Mare and Greenspan’s Grilled Cheese
Segment Seven: Executive Chef/Proprietor Andrew Kirschner, Santa Monica Yacht Club and Tar & Roses, Santa Monica Part One
Segment Eight: Executive Chef/Proprietor Andrew Kirschner, Santa Monica Yacht Club and Tar & Roses, Santa Monica Part Two

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

Happy Memorial Day Weekend.

Now a tempting preview of Saturday’s high octane, holiday-special show.

We’re always up for a premium juicy burger on the “SoCal Restaurant Show” and May is National Burger Month. We’re celebrating with Chef Christian Page (ex- Short Order) who lovingly revived the iconic (and fondly remembered) Cassell’s Burgers in Koreatown six months ago. To commemorate National Hamburger Day on May 28th Cassell’s is hosting a Total Steer Grind.

Memorial Day Weekend is a perfect time to savor a local craft beer.

We’re tapping the keg to preview the 7th Annual Pechanga Microbrew Festival and Chili Cookoff on Saturday, June 6th from 1:00 p.m. to 5:00 p.m. in Temecula. One of the participating craft breweries is the fast-growing Golden Road Brewing in Los Angeles and with a new brewery and tap room soon to be located across the street from Angel Stadium in Anaheim. The veteran brewmaster for the future Orange County facility, Victor Novak is our guest.

Krystyn Navarro is the Chef de Partie at Thomas Keller’s Bouchon Beverly Hills. Last year she won the New Orleans competition for the prestigious Ment’or BKB Foundation’s Young Chef Competition Series. She is currently completing her stagiaire at [One] in Chapel Hill, NC. Applications (due by June 1st) are now open for the 2015 competitions in Chicago, Los Angeles, Houston and New York City. Krystyn Navarro joins us with all the needed 411.

When we last spoke with Celebrity Chef Eric Greenspan he was just about to compete on Food Network’s “Chopped – All-Stars Tournament,” Part 1 against Madison Cowan, Brian Malarkey and Art Smith. We’ll get updated on the results of that intense cook-off. Chef Eric was also about to launch a mysterious new seafood concept on what was previously the hidden back patio of The Foundry. That restaurant, now open, is Mare with a focus on fresh seafood. You enter through Greenspan’s Grilled Cheese. Chef Eric is with us to provide all the needed updates.

Before he went out on his own to open the popular Tar & Roses in Santa Monica in 2012, Executive Chef Andrew Kirschner was best known as Executive Chef and partner at Wilshire, also in Santa Monica.

Now Chef Kirschner is expanding the restaurant empire with the launch of the Santa Monica Yacht Club located a short walk away from Tar & Roses. Unlike Tar & Roses with its emphasis on the wood-burning grill the focus at SMYC is on seafood with small plates. Andrew Kirschner is our guest.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Christian PageWe’re always up for a premium, juicy burger on the “SoCal Restaurant Show” and May is National Burger Month. We’re celebrating with Chef Christian Page (ex- Short Order) who lovingly revived the iconic (and fondly remembered) Cassell’s Burgers (originally established in 1948) in Koreatown six months ago. In its prime Cassell’s Hambugers was as well-known to the burger-craving, Downtown foodie crowd as The Apple Pan is to Westsiders.

The revived Cassell’s serving breakfast, lunch and dinner is located at the corner of 6th St. and Normandie Ave. on ther ground floor of the historic (and renovated) Hotel Normandie. Chef Page also provides the food for functions at the Hotel as well as room service.

“We’ve added to the original hamburger stand with a classic 50s breakfast menu, coffee bar, house made sodas and a fully stocked bar. The soul of the restaurant stays true to founder Al Cassell’s original principles of being a hamburger shop with a focus on premium beef, ground daily in-house. All of our burgers are still cooked on Al Cassell’s original crossfire broiler, ground with the original grinder and pattied with the original press.”

To commemorate National Hamburger Day on May 28th Cassell’s is hosting a Total Steer Grind.

Victor Novak of Taps Fish House and Brewery in BreaMemorial Day Weekend is a perfect time to savor a distinctive local craft beer. We’re tapping the keg to preview the 7th Annual Pechanga Microbrew Festival and Chili Cookoff on Saturday, June 6th from 1:00 p.m. to 5:00 p.m. in Temecula inside the Pechanga Grand Ballroom. The charitable beneficiary is Habitat for Humanity Inland Valley.

For one price beer enthusiasts can taste unlimited samples of craft and small production brews from San Diego, Riverside, San Bernardino, Los Angeles and Orange counties as well as selections from Northern California, the Midwest and East Coast. Ticket holders also can enjoy limitless tastes of eight varieties of homemade chili, fired-up by the award-winning chefs at Pechanga Resort & Casino. Attendees can vote for their favorite chili among the bunch.

One of the participating craft breweries is the fast-growing Golden Road Brewing in Los Angeles. Announced is a new production brewery and tap room soon to be located across the street from Angel Stadium on E. Orangewood Ave. in Anaheim.

The brewmaster for the future Orange County facility, Victor Novak, is our guest.

Microbrew Festival tickets are $50.00. Guests receive a two ounce souvenir glass to sample unlimited beer tastings. Designated driver tickets are available for $30.00. Both ticket levels let attendees taste all chili and other gourmet food samples, take in live music by two bands including iconic bassist Lee Rocker of The Stray Cats, and an extensive silent auction. Guests must be 21 or older to attend. For tickets or more information, visit www.Pechanga.com or call 877.711.2946.

One of the participating craft breweries at the Perchanga Microbrew Festival is the fast-growing Golden Road Brewing in Los Angeles and with a new brewery and tap room soon to be located across the street from Angel Stadium in Anaheim. Long-time TAPS brewmaster Victor Novak has moved to Golden Road Brewing to be the brewmaster for Orange County.

In 2011, beer enthusiasts Meg Gill and Tony Yanow founded Golden Road Brewing to bring fresh beer to the local market in the most sustainable way possible. Brewed and canned in Los Angeles, Golden Road’s year-round offerings include Point the Way IPA, Golden Road Hefeweizern, Get Up Offa That Brown and Wolf Among Weeds IPA.

Krystyn Navarro and Daniel BouludKrystyn Navarro is the Chef de Partie at Thomas Keller’s Bouchon Beverly Hills. Last year she won the New Orleans competition for the prestigious Ment’or BKB Foundation’s Young Chef Competition Series. She is currently completing her stagiaire at [One] in Chapel Hill, NC. Applications (due by June 1st) are now open for the 2015 competitions in Chicago, Los Angeles, Houston and New York City.

The Los Angeles competition is set for August 27th, 2015.

“Ment’or BKB Foundation is proud to host our 2nd annual Young Chef Competition series, designed to help find up and coming culinary leaders, identify future ambassadors for the culinary arts, and showcase the skill level and cuisine in America. These public competitions will take place in four different cities across the country. Young cooks will be asked to demonstrate their technical skills and creativity in a spirited and challenging contest.”

All chefs ages 22-27 who are currently eligible to work in the Unites States, and have at least 3 years of work experience, are invited to apply for the 2015 Young Chef Competition Series on the ment’or website.

Each 1st place team will receive a $10,000 prize, which the candidate may use towards a stage.

Krystyn Navarro joins us with all the needed 411.

Eric GreenspanWhen we last spoke with the always on the go Celebrity Chef Eric Greenspan he was just about to compete on Food Network’s “Chopped – All-Stars Tournament,” Part 1 against Madison Cowan, Brian Malarkey and Art Smith. We’ll get updated on the results of that intense cook-off.

Chef Eric was also about to launch a mysterious new seafood concept on what was previously the hidden back patio of The Foundry. That restaurant, now open, is Mare with a focus on fresh seafood. It’s located in the back of the Melrose Umbrella Company. You enter through Greenspan’s Grilled Cheese located next door.

Mare opens on Weeknights at 5:00 p.m. On Saturday and Sunday service starts at 3:00 p.m.

Current menu highlights are Fried Smelt with roasted lemon and Whole Branzino with fig pomegranate sauce. There is also a fun “Choose Your Own Shellfish” option (black mussels, clams or shrimp) with a “Choose Your Broth selection (leek and white wine, tomato fennel, pistou, spicy sausage romesco, or vadouvan green apple.)

Chef Eric is with us to provide all the needed updates.

Andrew KirschnerBefore he ventured out on his own to open the popular Tar & Roses in Santa Monica in 2012, Executive Chef Andrew Kirschner was best known as Executive Chef and partner at Wilshire, also in Santa Monica.

Now Chef Kirschner is expanding his restaurant empire with the launch of the Santa Monica Yacht Club located a short walk away from Tar & Roses on Santa Monica Blvd. Unlike Tar & Roses with its emphasis on the wood-burning grill the focus at SMYC is on seafood with small plates.

“With Tar & Roses Kirschner aims to share a restaurant that speaks to his travels and deeply ingredient-focused food philosophy. With influences from around the world and the rustic touch of a wood-burning oven, quality ingredients and bold flavors combine to create a menu that merges classical cuisine with modern sensibilities.”

Andrew Kirschner is our guest.

Now Chef Kirschner is expanding his restaurant empire with the launch of the Santa Monica Yacht Club located a short walk away from Tar & Roses in Santa Monica. Unlike Tar & Roses with its emphasis on the wood-burning grill the focus at SMYC is on seafood with small plates and an active bar.

Early menu highlights include Salt Cod Brandade Fritters with white anchovy and lemon mayo, BBQ Eel Lunch Box with rice, egg, togarashi, and sweet soy, and Spaghetti Bottarga with chili, garlic, and breadcrumbs.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Owner/Chef Christian Page, Cassell’s Hamburgers
Segment Three: Brewmaster Victor Novak, Golden Road Brewing Part One
Segment Four: Brewmaster Victor Novak, Golden Road Brewing Part Two
Segment Five: Ment’or BKB Foundation’s Young Chef Competition
Segment Six: Executive Chef/Proprietor Eric Greenspan of Mare and Greenspan’s Grilled Cheese
Segment Seven: Executive Chef/Proprietor Andrew Kirschner, Santa Monica Yacht Club and Tar & Roses, Santa Monica Part One
Segment Eight: Executive Chef/Proprietor Andrew Kirschner, Santa Monica Yacht Club and Tar & Roses, Santa Monica Part Two

Show 107, January 24, 2015: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris

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Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, soon-to-be, Newport Beach is today’s special Guest Host.

Now a preview of today’s delightfully overflowing show

Chef Rory Herrmann (the opening chef at Thomas Keller’s Bouchon Beverly Hills) is the corporate chef for the Sprout L.A. restaurant group. Along with Santa Anita Park they have inaugurated an exclusive Saturday Guest Chef Series in the Chandelier Room there. The next date is today, January 24th, from 12 Noon to 5:00 p.m. Chef Herrmann (with a surprise guest) is live from Santa Anita with the mouth-watering details.

The OC Fair Celebrates their 125th Anniversary this Summer from July 17th to August 16th. The theme is “OC Fair – One Big Party.” To get things going the Blackmarket Bakery in Costa Mesa (celebrating their 2nd Anniversary) is hosting an OC Fair Pop-Up Party at their location at The Camp on Sunday, January 25th from 11:00 a.m. to 1:00 p.m. They are providing free sweet treats for the first 125 guests.

Chef Gary Arabia, the caterer to the stars, has operated the food and beverage operation on The Lot (previously known as Warner Brothers Hollywood) in Hollywood for 15 years. It’s also the base for his busy catering and event production firm, Global Cuisine by Gary Arabia.

Late last year Arabia launched a new venture, GC Marketplace by Gary Arabia, on Cahuenga Blvd. W. near Universal Studios. It’s a dazzling culinary destination for eating-in or grab-and-go. There are artisan food stations where the customers can interact with knowledgeable pros. There is an impressive cheese case, a charcuterie counter, smoked meats display, a pizza oven, rotisserie meats, prepared salad station, an ample dessert counter, a coffee bar, a wine bar (with an in-house sommelier) and a visually striking retail wine wall. Virtually everything is made there from scratch. That includes the croissants, breakfast pastries breads, and all the desserts. Gary Arabia joins us with an appetizing overview of GC Marketplace.

Louie’s of Mar Vista is a gem of a discovery in the Mar Vista area of Los Angeles. It’s American Bar Food A.S.A.P. (as Southern as possible.) Chef John Atkinson is the owner along with his wife Laura Develle Atkinson (who is from New Orleans.) “Louie’s of Mar Vista is an enthusiastic celebration of Southern California food and lifestyle, living in the present with an eye on the past.” They also own North End Caffe in Manhattan Beach.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. Gruel is giving one lucky person the opportunity to contribute their culinary genius to his restaurant menu with a dish named in their honor. In conjunction with the opening of Slapfish’s third Orange County location in Newport Beach on February 2nd, guests are invited to submit their own recipes for a seafood dish to be featured on the new menu. Also Chef Andrew provides us some very helpful pointers on what to look for when buying farm-raised fish.

dineL.A.’s Winter Restaurant Week is underway and continuing until February 1, 2015. Fixed price lunch and dinner menus created by acclaimed L.A. chefs (at a great value) are available from over 300 participating restaurants. Diners can enjoy lunch menus for $15, $20, or $25 or plan a night out on the town with dinner options priced at $30, $40, or $50 per person. The restaurants are in this to “Wow.” dineL.A.’s Director, Stacey Sun joins us with all the details along with Donato Poto, co-owner of Connie & Ted’s (who is participating for the first time.)

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 107, January 24, 2015: Chefs Rory Herrmann and Timothy Hollingsworth of Sprout L.A.

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Rory HerrmannChef Rory Herrmann (the opening chef at Thomas Keller’s Bouchon Beverly Hills) is the Director of Culinary for the Sprout L.A. restaurant group (Properties include Republique, Bestia, and the newly launched Barrel & Ashes.) Along with Santa Anita Park they have inaugurated an exclusive Saturday Guest Chef Series in the Chandelier Room there. This is a ticketed event.

The next date is today, Saturday, Jan. 24th from 12 Noon to 5:00 p.m. The guest chefs for this Saturday are Rory Herrmann and Timothy Hollingworth, the former chef de cuisine at The French Laundry. On the extensive menu is the Raw Bar with oysters, sweet gulf shrimp and wild sea bass ceviche as well as barbecue specialties from Barrel & Ashes. The craft cocktails for the afternoon are by noted mixologist Julian Cox.

The next Guest Chef Series afternoon is Saturday, February 7th from Noon to 5:00 p.m.

Chef Herrmann and Chef Timothy Hollingsworth are live from Santa Anita with the scrumptious details.

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